Like Rhubarb, I look forward to the first blueberry pie of the season.

My favourite Blueberry Pie.
Recipe from Canadian Living Magazine.

Top crust – hand cut, free form leaves.

Also for the rim.

Served with whipped cream.

PRINT RECIPE
 
Blueberry Tart/Pie
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I’ve made this recipe for years. I think it was from an early 1980’s Canadian Living Magazine.

4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice (fresh)
milk, sugar

pastry for double crust

Line pie plate with pastry.

Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if using)lemon juice and melted butter; pour into pie crust. Cover with pastry and cut a few slashes in top; or cut pastry into strips and prepare lattice top. Seal edges well and flute. Brush lightly with milk and sprinkle with
sugar. Bake in 425°F oven for 15 minutes, reduce heat to 350°F and bake about 40 minutes longer or until crust is golden.

Butter-Lard Pastry
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2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

(Use a box grater and grate the butter /lard into flour.)

Add ice water and stir with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.